Sugar-free Keto Low Carb Brownie Cupcake
5/5
Serves 12
Ready in 30 minutes
Ingredients
- 2 1/2 cups Almond Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 Cup SugarLike Zero Calorie Sweetener
- 1/2 Cup Cocoa powder
- 3 Large Eggs, beaten
- 3/4 cup + 1 TBSP Greek Yogurt
- 2 teaspoons Vanilla Extract
INSTRUCTIONS
- Preheat the oven to 400F.
- Spray the tray with cooking spray or brush with some butter.
- In a large mixing bowl, combine almond flour, baking soda, salt, SugarLike Zero Calorie Sweetener and cocoa powder.
- Add in the beaten eggs, Greek Yogurt and vanilla extract. Stir well.
- Scoop the batter evenly into the muffin cups.
- Bake in the oven for 20 minutes or until a toothpick comes out clean.
- Top with sweetened whipped cream or keto buttercream frosting.
TIPS
- Greek Yogurt: Greek yogurt produces the light and fluffy texture. You can experiment with nut butter as well, they provide a very fudgy texture with nutty aroma that no one can resist. Greek yogurt actually has less carbs than sour cream and is packed with protein!
- SugarLike Zero Calories: Encapsulated with monk fruit. Granular sweetener that is a 1 for 1 substitute for sugar.
NUTRITION
For 1 cupcake:
Calories: 118 kcal | Carbohydrates: 6g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Fiber: 3g | Sugar: 1g